2. Grease and line the bottom of a 20cm/8inch square cake tin with greaseproof paper.

3. Put all the ingredients in a food processor and mix for 10 seconds. Scrape down the sides and mix for a further 5 seconds. If you don’t have a food processor, you can whizz the mixture with a stick blender, or very vigorously with a wooden spoon.

4. Pour the mixture into the prepared tin and bake for 25-30 minutes or until pale golden and springy.

5. Stir together the lemon juice and the sugar for the icing.

6. Spoon this mixture over the cake whilst it is still hot – spread evenly.

What originally started life as the VVF’s subscription-based vegetarian recipe club, has become a bound, colourful introduction to vegetarian & vegan nutrition, with an emphasis on getting your essential vits through veggies.